Dad's Wonderful Wild Rice Casserole
- 1 c Uncooked wild rice, rinsed
- 3 c Water
- 6 Slices bacon, crumbled
- 1 c Chopped onions
- 1/2 c Chopped celery
- 1/2 c Chopped carrot
- 1 c Sliced fresh mushrooms
- 10 1/2 oz Can chicken with rice soup
1. In medium saucepan, combine wild rice and water. Bring to a boil. Reduce
heat to low; cover and simmer 50 to 60 minutes or until rice is tender and
water is absorbed.
2. Meanwhile, grease 1 1/2-quart casserole. In large skillet over medium
heat, cook bacon until crisp. Remove bacon from skillet; drain on paper
towels.
3. Discard all but 1 tablespoon drippings in skillet. Add onions, celery,
and carrot; cook and stir 3 to 5 minutes or until tender. Stir in
mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon.
4. Heat oven to 350 degrees. Add cooked rice to skillet; mix well. Spoon
into greased casserole; cover. Bake at 350 degrees for 30 to 35 minutes or
until thoroughly heated.
Nutrition Information Per Serving: 100 Calories, 3 g Fat, 230 mg Sodium
taken from Pillsbury Classic Cookbooks magazine.
Posted to MM-Recipes Digest by Paula on Aug
15, 1998
heat to low; cover and simmer 50 to 60 minutes or until rice is tender and
water is absorbed.
2. Meanwhile, grease 1 1/2-quart casserole. In large skillet over medium
heat, cook bacon until crisp. Remove bacon from skillet; drain on paper
towels.
3. Discard all but 1 tablespoon drippings in skillet. Add onions, celery,
and carrot; cook and stir 3 to 5 minutes or until tender. Stir in
mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon.
4. Heat oven to 350 degrees. Add cooked rice to skillet; mix well. Spoon
into greased casserole; cover. Bake at 350 degrees for 30 to 35 minutes or
until thoroughly heated.
Nutrition Information Per Serving: 100 Calories, 3 g Fat, 230 mg Sodium
taken from Pillsbury Classic Cookbooks magazine.
Posted to MM-Recipes Digest by Paula
15, 1998
